Monday, December 19, 2011

Paleo/Primal Christmas Recipes

I've been looking back over some of my older Paleo/Primal recipes lately in an attempt to quickly populate the recipe section of a new blog I'm doing with some friends called Northwest Cavegirls. Since Christmas is quickly approaching I thought I'd compile some of my Winter/Christmas recipes into one post. I'm also including a link to a fabulous christmas pudding recipe created by my friend Kate. Merry Christmas and happy, healthy, holiday eating!

Paleo/Primal Apple Crumble
1 1/2 C almond flour
3 tsp cinnamon divided
1/2 tsp nutmeg
1/2 tsp salt
1/3 C coconut oil
2 Tbs maple syrup or honey
3 tsp vanilla extract
3 apples, peeled, cored then chopped into 1/2 inch pieces
1 C unsweetened apple sauce

1. In one bowl combine flour, nutmeg, salt and 1 tsp of cinnamon. In another bowl combine oil, syrup and vanilla. You may need to warm the coconut oil until it’s a liquid.
2. Stir wet ingredients into dry to make the topping.
3. Place apples in a 1-2 qt glass dish then sprinkle them with remaining cinnamon. Pour apple sauce on top of apples.
4. Crumble topping over apples.
5. Cover and bake at 350 for about 45 minutes. When filling is bubbling up around crisp, remove cover and bake for another 5-8 minutes until crisp is golden.

Paleo/Primal Sage Stuffing (Dressing)

1 large onion
4 ribs celery
1 T coconut oil
1/2 t salt
1/2 t pepper

3 1/2 C Almond Meal
2 t salt
1 t baking soda
2 t dried sage
1 t marjoram
1 C chicken broth
6 eggs

Chop onions and celery. In a skillet, melt coconut oil then sweat onions and celery until they are very tender. Mix in 1/2 t salt and 1/2 t pepper to veggies. Set aside to cool.
Preheat oven to 350F In a large mixing bowl, mix Almond Meal, salt, soda, sage, and marjoram. Mix in broth and eggs. When cooked veggie mixture is cool, add to Almond Meal mixture. Spoon batter into lined muffin tins and bake for about 25 minutes for large muffins and 15 minutes for mini muffins. This recipe made 18 full size muffins and 6 mini. you could also put this into a regular 9x13 pan and bake for about 30+ minutes testing often for doneness.

6 eggs
2 Cans coconut milk
1/3 C honey
1 T vanilla
1 teaspoon nutmeg, ground
1 teaspoon cinnamon, ground
Into a saucepan, pour the coconut milk and honey. Heat on medium while stirring continuously, BUT DO NOT BOIL. In a large bowl, beat the eggs and vanilla with an electric mixer until they become very frothy. When the milk mixture is heated, pour it one ladle at a time very slowly into the beaten egg mixture while continuing to mix with electric mixer. When all milk is incorporated, Stir in cinnamon and nutmeg. (add more of these spices to your taste.) If you prefer thick as opposed to frothy, you can return this to the stove, stirring constantly until it thickens to your desired consistency.
At this point you can drink it as is with an extra sprinkle of cinnamon and/or nutmeg on top or you can add rum, whisky or the alcohol of your choice if desired.
Serves: 6.

2 C whole cranberries
1 1/2 C red wine
1 C honey
1/3 C crystalized ginger
1 T orange zest (fresh or dried)
1 tsp vanilla
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp mace
Combine all ingredients in a saucepan and bring to a boil. Reduce heat then simmer until contents have reduced to about 2 1/2 C and have become thicker, darker and most of the cranberries are no longer whole(this could take 30 minutes or more). Cover and refrigerate before serving. Will last up to a week in the refrigerator.

1/3 C Coconut oil
1/3 C Butter or Palm Shortening
1/2 C Honey
4 Eggs
1 T vanilla
1 C+ coconut flour

Mix all wet ingredients with electric mixer. Slowly add in the coconut flour until you form a soft dough. I found this dough to be very wet and had to add in more coconut flour as I rolled and cut the cookies. Flour a Silpat or parchment paper then turn out dough onto it and roll out the dough to about 1/4 inch thick with more coconut flour on the rolling pin. Cut out cookies close together on the paper and remove the bits of dough in between leaving the cut outs on the paper. You can then move the parchment directly to a cookie sheet without having to lift the cut out cookies from it. Bake for about 15 minutes at 350 degrees until cookies are beginning to turn golden.

HO Ho HO ~ Paleo Christmas Puddings! on December 11, 2011



  1. I've been trolling for a gluten-free, low-sodium apple dessert for Xmas. Ding, ding, ding! I found a winner! Thanks, Angie!

  2. Lisa, now you know you should always come to me first when looking for recipes! ;)



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